Midnight Peanut Butter Mousse Cake
This decadent black cocoa chocolate cake features a deep chocolate flavor and incredibly moist crumb, topped with a creamy peanut butter mascarpone frosting that is smooth, fluffy, and perfectly balanced. Ideal for celebrations, chocolate lovers, and impressive homemade desserts.
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Servings: 10 servings
Ingredients
Cake
- 1 cup all purpose flour
- 2 tablespoons cornstarch
- ⅓ cup black cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup buttermilk
- 1 teaspoon espresso powder
- 2 tablespoons brewed hot coffee or hot water
Frosting
- ¾ cup creamy peanut butter
- 8 oz mascarpone cheese room temperature
- ¾ or 1 cup heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, black cocoa, baking powder, baking soda, and salt. Set aside .
- Combine wet ingredients: In another bowl, whisk together sugar, canola oil, eggs, sour cream, buttermilk, vanilla extract, espresso powder, and hot coffee.
- Incorporate dry and wet: Add dry ingredients to wet in two batches, folding gently until combined. Avoid overmixing to keep the cake tender.
- Pour batter into prepared pan. Smooth the top and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- In a medium bowl, beat peanut butter and mascarpone together until smooth.
- Mix in powdered sugar, salt, and vanilla until combined.
- Add heavy cream and beat until light, fluffy, and spreadable.
- Spread frosting evenly over the cooled cake. Use a spatula or piping bag for decorative touches.